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Homestyle Chicken & Biscuits

Homestyle Chicken & Biscuits

4.21 56

Pressed for time?  This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 40 minutes!

serves 4 people

Ingredients

cost per recipe: $11.38

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    cup milk

  • 3/4

    cup shredded Cheddar cheese

  • 16

    ounces frozen California vegetable blend (broccoli, cauliflower, carrots), thawed

  • 1

    can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

  • 1

    package (12 ounces) refrigerated biscuit dough (10 biscuits)

view nutrition info

How to Make It

Heat the oven to 400°F.  While the oven is heating, stir the soup, milk and cheese in a 13x9x2-inch baking dish. Stir in the vegetables and chicken and season with salt and pepper. Bake for 15 minutes or until the chicken mixture is hot. Stir the chicken mixture.  Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown (make sure your oven is preheated first).
Step 1

Heat the oven to 400°F.  While the oven is heating, stir the soup, milk and cheese in a 13x9x2-inch baking dish. Stir in the vegetables and chicken and season with salt and pepper.

Step 2

Bake for 15 minutes or until the chicken mixture is hot. Stir the chicken mixture.  Top the chicken mixture with the biscuits.

Step 3

Bake for 15 minutes or until the biscuits are golden brown (make sure your oven is preheated first).

Recipe Tips

  • Serving Suggestion: Use the downtime while this one-dish meal is in the oven to make a fresh tomato salad: slice some tomatoes and drizzle them with balsamic vinegar and olive oil.
  • Customize it!  This recipe is very flexible.  You can use any thawed frozen vegetables or variety of shredded cheese you like.  You can also use larger biscuits, but you may want to cut them in half for quicker baking.
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Made With
(12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

(12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Ratings & Reviews

(56)
  • Maureen O.

    January 10, 2019

    Delicious and very forgiving!

    This is a VERY forgiving recipe. I used what I had on hand. My adaptations/substitutions were: Campbell’s Cheddar Cheese Soup with ½ cup of milk instead of ¼ cup. This is in addition to the grated cheddar cheese. Fresh chicken breast, boiled and shredded. Fresh broccoli and carrots, cut smallish, steamed for 5-7 minutes. Fresh mushrooms, chopped. Slightly more cheddar than called for. Packaged biscuit mix, such as Bisquick (I used a Bisquick Buttermilk Biscuit packet, made according to packet directions, then dropped by tablespoonfuls on top of chicken/veggie/soup/cheese mixture). A bit more pepper than called for. I like pepper. My husband rated it in his upper echelon of my experiments and raved about it. I was pleasantly surprised, too. I’ll make it again! (I used a 9” X 9” square pan, it fit all the contents without any spillover.)

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  • Tyler A.

    May 1, 2020

    Loved it

    I did homemade condensed chicken soup with peas and carrots. Also did 8 buscuits (16oz). I flipped the biscuits after 15 minutes, baked another 5, added extra cheese and then regular broil 1 minute. So good!

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  • FamilyOf8

    January 29, 2015

    Family Loves This Recipe

    I make this a lot, and my family loves it, husband and son request it all the time. I like to add some diced and boiled potatoes, carrots, celery, peas and corn. I don't use the canned biscuits though, best with homemade biscuit dough, add cheese and basil to the dough, then drop by the spoonful over the top. I add extra milk so its not so thick. Will try with cream cheese next time! So many different variations for this recipe!

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    (0) (0)
  • Jennifer V.

    December 2, 2014

    tweaked it a little bit

    After reading reviews about it being dry I added 1/4 cup sour cream and used a little more milk, then used one 12.5 oz can of chicken. Turned out great. Thanks!

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    (0) (0)
  • Sandy M.

    August 31, 2014

    good comfort food

    I made this with mixed veggies (corn, peas, carrots and string beans) and it turned out fine.

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    (0) (0)

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